Couscous with Tomatoes

Quickly-cooked couscous is tossed with the tried-and-true combination of tomato and basil in this hot (or cold) salad.

 

Ingredients

  • 2 cups water
  • 3 oz Israeli couscous
  • 2 cups tomatoes chopped
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 2 Tbsp orange juice
  • 1/2 cup flat leaf parsley chopped
  • 2 Tbsp fresh mint chopped
  • 1 scallion finely chopped
  • 2 cloves garlic minced
  • crushed red pepper flakes to taste

Instructions

  • Bring the water to a boil.
  • Add the couscous and salt.
  • Return to a boil and cook for 10-12 minutes, or until al dente. Drain the excess water and set aside.
  • Meanwhile, combine the remaining ingredients, except the tomatoes, and whisk to combine. Pour the dressing mixture over the couscous. Add the tomatoes and gently toss to combine.
  • Allow the couscous to sit for a few minutes to let the flavors to combine.
  • Serve warm.

Source : allrecipes.com

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